Vegan Sausage with Cannellini Beans and Kale
Basmati Rice
Ingredients
- 4 plant-based sausage links, sliced into 1-inch pieces
- 2 Tbsp olive oil
- 2 cups vegetable broth
- 2 (15-oz) cans cannellini beans, drained and rinsed
- 1 (14.5-oz) can diced tomatoes with Italian seasonings
- ½ tsp garlic salt
- ⅛ tsp crushed red pepper
- 2 (5-oz) pkg baby kale
- 2 tsp apple cider vinegar
Instructions
- Cook sausage in hot oil in a large nonstick skillet over medium-high heat 6 to 7 minutes or until browned, stirring often.
- Stir in broth, beans, tomatoes, garlic salt, and crushed red pepper; bring to a boil. Reduce heat, and simmer 10 minutes.
- Gradually stir in kale until wilted. Stir in vinegar. Serve over rice.
Side Dish Ingredients
- 2 (3.5-oz) pkg boil-in-bag basmati rice
Side Dish Instructions
- Cook rice according to package directions. If desired, season with salt and pepper to taste.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
352
|
116
|
468
|
| Fat (g) | 12 | 0 | 12 |
| Sat. Fat (g) | 1 | 0 | 1 |
| Protein (g) | 26 | 2 | 28 |
| Carb (g) | 37 | 26 | 63 |
| Fiber (g) | 10 | 0 | 10 |
| Sodium (mg) | 1214 | 0 | 1214 |
Vegetarian Meal Plan
This recipe selected from the eMeals Vegetarian Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
